Very educational article about types of wheat
I found a very educational article here about types of wheat and especially about the differences between US and European wheat protein and ash measurement methods. This article explained a mystery to me. I was always wondering why the hydration in various recipes that I read, saw and tried had a different effect when I tried them. The answer has to do (in part) with where the flour used comes from and also the hydration percentage according to the local way of measuring it.
To be honest, persons who are more knowledgeable than me did mention to me that hydration depends on the flour that one uses, but I didn't pay as much attention to it as I ought to.
Sadly, the website doesn't appear to have been updated since 2013.